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Sharpening stones, block and fillet

Sun Dec 01, 2013 9:00 am

I purchased the three knives below from Korin before I knew about you. I have a relative that is a chef and he recommended that I ask you to recommend a sharpening stone(s) for my knives. I am an amateur when it comes to sharpening knives and nice knives in general. Your website is really nice, but it is overwhelming for an amateur that just wants to waste money on knives he doesn’t really need!

I’m looking for input/recommendations on the following:

1. Sharpening stone(s) for amateur sharpener and user
2. Knife storage (block?)
3. Additional low maintenance kitchen knife recommendations (vegetable chopping). Richmond line?
4. Field fillet knife for freshwater relatively small fish.

Any recommendations will only be used to purchase items from your website.

What I have now:
Togiharu Molybdenum 3pcs Set - Gyuto 8.2" (21cm), Sujihiki 10.5" (27cm), Petty 5.9" (15cm)


Re: Sharpening stones, block and fillet

Sun Dec 01, 2013 2:57 pm

Hi Roy,

1. Try this: http://www.chefknivestogo.com/knshcoset.html
2. Try this: http://www.chefknivestogo.com/bambooblock.html
3. Yes mine is perfect for this: http://www.chefknivestogo.com/riar21.html
4. Try this: http://www.chefknivestogo.com/fdi7infikn.html
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